{"id":6184,"slug":"broiled-fresh-mushrooms","title":"Broiled fresh mushrooms.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["fresh mushrooms","salt","pepper","a little olive oil","dry toast","maître d'hôtel sauce"],"ingredients_norm":["fresh mushroom","salt","pepper","little olive oil","dry toast","maitre d'hotel sauce"],"steps":["Cut the stems from the mushrooms and wash the heads in three waters, to free them from sand, dry on napkin.","Season with salt, pepper and a little olive oil, and broil over a slow fire for about ten minutes, according to their size.","Serve on dry toast with maître d'hôtel sauce on top."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w120:16","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"c66ad41875b13dcc29f082fd3b4a320d995b711ebda7bc5a96d3b5237812c3fb","created_at":"2026-08-02T16:49:05Z","updated_at":"2026-08-02T16:49:05Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/broiled-fresh-mushrooms"}